Arepas

Name: Arepas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 2 cups arepa flour (pre-cooked cornmeal); 1.5 cups warm water; 1/2 tsp salt; 2 tbsp butter, melted; 1 cup queso blanco or feta cheese, sliced; 1/2 cup refried beans; 2 cups vegetable oil (for frying); 1 ripe avocado, sliced; 1 tomato, sliced; 1/4 cup fresh cilantro, chopped

Venezuelan and Colombian stuffed cornmeal cakes with a golden, crispy exterior and soft interior. Traditionally filled with cheese, beans, or seasoned chicken for a satisfying handheld meal.

50 minMediumServes 6340 cal/serving

Latin AmericanLunchStovetopVegetarian

Ingredients

2 cups arepa flour (pre-cooked cornmeal)
1.5 cups warm water
1/2 tsp salt
2 tbsp butter, melted
1 cup queso blanco or feta cheese, sliced
1/2 cup refried beans
2 cups vegetable oil (for frying)
1 ripe avocado, sliced
1 tomato, sliced
1/4 cup fresh cilantro, chopped

Instructions

1

In a large bowl, combine 2 cups arepa flour (pre-cooked cornmeal), 1/2 tsp salt, and 2 tbsp melted butter.
2

Gradually add 1.5 cups warm water, mixing with your hands until a soft, moist dough forms. The mixture should feel like soft play-dough.
3

Let the dough rest for 5 minutes.
4

Divide dough into 6 equal portions. Wet your hands and shape each portion into a thick disc about 1/2 inch thick and 3 inches in diameter.
5

Make a pocket in the center of each disc with your thumb, then gently enlarge it to create a pocket for filling.
6

Fill each arepa with a small amount of 1 cup sliced queso blanco or feta cheese or 1/2 cup refried beans, then gently press the edges to seal.
7

Heat 2 cups vegetable oil (for frying) in a deep skillet to 350 degrees F.
8

Carefully place arepas in the hot oil and fry for 3-4 minutes per side until golden brown and crispy.
9

Drain on paper towels.
10

Serve warm with 1 sliced ripe avocado, 1 sliced tomato, and 1/4 cup chopped fresh cilantro on the side.

Questions

Can I make Arepas dairy-free?

Yes. The dairy in this entry is 2 tbsp butter, melted, 1 cup queso blanco or feta cheese, sliced. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Arepas gluten-free?

Yes. The gluten in this entry is 2 cups arepa flour (pre-cooked cornmeal). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Arepas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Arepas?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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